Quote:
Originally Posted by bower
Worth,
I'm wondering what kind of brine are those guerito peppers in? Is it a sweet brine, I mean, or salty or sour?
My Guerito plants are so loaded with peppers. They are pretty hot, too, so more than plenty for seasoning random meals already dried and frozen... I'd like to pickle some.
Also, nice to see some green chile recipes here... I've never done it, so I can't help wondering, how do you peel a roasted chile without getting your fingers super spiced?  |
Bower my guess would be a mix of 50% water 50% 5% vinegar and some salt.
they are very cruncy.
you should try to find some and see what you think.
Worth